Black Bean and Corn Salsa
Salsa is a staple at almost any Mexican meal. At Mexican restaurants, it’s often the first thing that arrives at the table, and because of the usually gigantic serving size, it’s often the last thing left. Many Americanized Mexican restaurants serve what seems to be the standard salsa for American palates—a red tomato-based one that’s blended so fine, you can’t even tell if other ingredients are in the mix. If this is the only type you’ve tried, then you’re in for a pleasant surprise.
Salsas come in many forms. They can be blended until they’re almost a liquid or so chunky that they’re closer to a salad. They can be made from a red tomato base or from tomatillos. They can be spiked with spicy peppers or sweetened with peaches. Whether you need a condiment for dinner or dessert, there’s a salsa out there that can work.
Black bean and corn is a very common blend for a chunky salsa. And for people who want to skip dips that are loaded with dairy products, this is a great option because it’s more filling and more flavorful than a plain tomato and chili blend. You can tweak the ratio of black beans to corn to tomatoes in order to create a salsa that is perfect for you.
To learn more about the history of salsa, check out FoodTimeline.org.
Black Bean and Corn Salsa
1 14-oz. can black beans, rinsed and drained
1 14-oz. can corn kernels
1 14-oz. can diced tomatoes, drained
1 small red bell pepper, seeded and chopped
1/2 red onion, chopped
1/4 cup cilantro, chopped
1 Tbsp. minced garlic
Juice of 1 lime
2 Tbsp. vegetable or olive oil
1 1/2 tsp. ground cumin
2 tsp. hot sauce
Salt and pepper, to taste
•Combine all the ingredients, except the salt and pepper, in a bowl. Season with salt and pepper to taste.
